Frozen treats have long been a favorite for all ages. The first musical jingle of the Popsicle truck sends children running to the streets to buy their favorite frozen delight. From Popsicles to big bowls of creamy ice cream to refreshing fruity sorbets and gelatos to icy granités … they all are refreshing on a hot summer day.

I just used to love that chocolate chip mint ice cream when I was younger, but its gaudy green color and fakey mint flavor just don’t cut it anymore. With the fresh mint takeover going on in one of my flower beds, I decided to try mixing up some fresh mint ice cream. Yum! I infused the cream with a ton of the fresh mint leaves and added a sprinkling of finely chopped fresh mint, too. Delicious, naturally minty ice cream — a childhood favorite updated. Great topped with a drizzle of homemade, bittersweet chocolate sauce, or MY favorite, homemade chocolate mint candies (see recipe below).

It’s really fun to concoct your own crazy ice cream flavors, too. Read through some old cook books and gather some fun and interesting flavor combinations to try out! Go crazy and add any kind of fun berries and herbs, whatever this summer has brought to your own back yard garden!

Now I could carry on about texture and grain and the discernible differences and nuances between sorbet, sherbet, gelato and ice cream, but summer is too short for all that. So I suggest you use what you like best to make your ice cream, whether it is a newfangled, top-of-the-line, refrigerated ice cream maker or an ever-so-charming hand-crank machine. If you’ve gotten a bunch of juicy fruit and have a little time to spend cranking that churn with your friends and family, try inventing your own signature ice cream flavor … we’ll have our spoons ready.

Fresh Mint Ice Cream with Chocolate Mint Candies

Makes about 4 cups

4 cups heavy whipping cream

3/4 cup sugar

1 1/2 cups packed mint sprigs, plus 2 tablespoons finely chopped fresh mint

6 egg yolks

1 cup coarsely chopped Chocolate Mint Candies (recipe follows) or Frango Mint candies

Combine the cream and sugar in a large, heavy saucepan. Tear the mint sprigs (to bruise them) and add to the cream mixture. Bring to a slow simmer over medium heat.

In a bowl, whisk the egg yolks, then gradually whisk in about 1 cup of the hot cream mixture. Whisk the egg mixture into the cream. Whisking constantly, bring to a bare simmer and cook for about 30 seconds. Remove from the heat and whisk frequently to cool to room temperature. Refrigerate for at least 2 hours.

Strain the mixture and discard the mint leaves. Stir in the chopped mint, then pour into an ice cream maker and freeze according to manufacturer’s instructions. Just before the ice cream is finished, stir in the chopped candies. Transfer the ice cream to a plastic container and freeze until ready to serve.

Chef’s Note: I like to serve this garnished with a bit more chopped mint candy and a fresh sprig of mint.

Chocolate Mint Candies

Makes 24 nice-sized pieces, or enough for 1 recipe of ice cream plus 12 extra pieces of candy

12 ounces bittersweet chocolate, chopped

6 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon peppermint extract

1/2 cup confectioners’ sugar

In a medium bowl or double boiler, melt the chocolate, butter, salt, and extract together over a pan of barely simmering water, whisking until the chocolate is just melted. Remove from the heat, sift in the confectioners’ sugar, then stir to combine well. Spread the mixture in an 8-inch square baking pan.

Let cool at room temperature for at least 4 hours, or refrigerate to harden faster.

To remove the candy from the pan, invert the pan onto a piece of plastic wrap or a cutting board, lay a hot towel over the pan bottom for about 1 minute, then tap the bottom of the pan. Loosen the candy with a spatula if needed. Cut the candy into 24 pieces to serve as candy, or coarsely chop to use in ice cream. Store refrigerated for up to 2 weeks.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey. 

Oregon, Washington, and British Columbia all produce peaches, nectarines, apricots, plums, and cherries in brilliant hues. For many, the stone fruit harvest might conjure up childhood memories of summer canning: sterilizing dozens of jars, then blanching, peeling, pitting, and packing the season’s bounty. Rows and rows of colorful, artfully packed jars filled with pepper-pickled peaches—freestone Elbertas or juicy clings—rosy Tilton apricots, and brandied Bing cherries lined the pantry and cellar shelves of Northwest homes.

 
With all the great weather we have been having here in the Northwest, the fruits are plentiful and perfectly ripe this time of year, so I know you all have been enjoying the fruits already! And for those of you who have never peeled a peach the quicky way, here is another chefy trick I’ve learned over the years: just boil a big pot of water and immerse your peaches a few at a time for 30 seconds or more, depending on the peach, and when the skin starts to get loose, immediately run the peaches under cold water and slip the skin off.

There are so many different ways to enjoy all types of stone fruits. Eat them fresh from the tree, sliced in a salad, baked in a pie or preserved in a jar. Not many people have time to can these days and fewer and fewer people know how. So how about trying a Zippy Nectarine Salsa; it’s a quick, 15-minute throw-together for a busy day’s backyard barbecue.

Eating fruit just picked off the tree with the sun shining in your face and juice dribbling down your chin is the best way to enjoy it, but I hope you will sample these recipes for a little summer deliciousness. Copyright © 2009 by Kathy Casey.

 
Zippy Nectarine Salsa

An easy-to-prepare,  zippy & refreshing salsa to serve with grilled chicken breast or halibut.

Makes about 2 cups

2 large nectarines, diced 1/4-inch, about 2 cups
1 fresh jalapeño pepper, seeded and finely minced, more or less to taste
   or use a dash of Asian chili paste for spice
1 tablespoon fresh lime juice
1 teaspoon minced lime zest
1/4 teaspoon salt
1 tablespoon finely minced cilantro
2 tablespoons minced red onion
1 1/2 teaspoons sugar (more or less depending on the sweetness of fruit)

In a small bowl mix all ingredients together not more than 20 minutes before serving.
Serve well chilled.

Copyright 2009 Kathy Casey

Stone-Fruit Almond Shortcake with Brown Sugar Whipped Cream

Makes 6 servings

6 cups mixed sliced ripe stone fruits, such as apricots, peaches, plums, cherries, and nectarines
1 cup sugar, or to taste
1 cup heavy whipping cream
1/4 cup packed brown sugar
1 to 2 tablespoons amaretto liqueur (optional)
6 Almond Scones (recipe follows)

In a large bowl, sprinkle the fruit with sugar. Mix gently, then let sit for about 30 minutes to “juice up.”

Meanwhile, in a chilled bowl, whip the cream and brown sugar together with a whisk or an electric mixer until the cream forms soft peaks. Be careful not to overwhip. Fold in the amaretto. Refrigerate until ready to use.

To serve, split the scones and place the bottoms on plates. Divide the fruit mixture among the scones and top with the whipped cream. Place the scone tops back on, slightly askew.
Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.
Almond Scones
Makes 8 scones

2 1/4 cups flour
1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons (1 stick) butter
1/4 cup sliced almonds
1 egg
3/4 cup buttermilk, plus more if needed
1 egg white
1/2 teaspoon water

Preheat an oven to 375°F. Sift the flour, sugar, baking soda, salt, and cinnamon together into a large bowl. Cut in the butter with a pastry blender or 2 dinner knives until the mixture is the texture of coarse crumbs (just like making a pie crust). Stir in the almonds.

In a separate bowl, whisk the whole egg with the 3/4 cup buttermilk until blended. Make a well in the center of the flour mixture and pour the liquid into it. Combine with a few swift strokes. The dough should form a ball and all the flour should be incorporated. (If the dough is way too dry, add 1 tablespoon more buttermilk.) Do not overmix.

On a lightly floured surface, pat the dough into a 3/4-inch-thick round. Carefully place on an ungreased baking sheet, then cut into 8 wedges, leaving the sides still touching.

In a small bowl, whisk the egg white and water until mixed, then brush the dough lightly with the egg white glaze.
Bake for 30 to 35 minutes, or until the scones are cooked through and golden. Let cool slightly before serving.

Chef’s Note: Serve 6 scones for dessert and then you’ll have 2 extra for breakfast or seconds!
Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.

My prediction is that in the near future, you will be seeing hibiscus flavor popping up everywhere. Let’s just say: Hibiscus is the new black! Until recently, hibiscus has most commonly been used in the culinary field as a tea. However, there are a lot of fun ways to use this elegant flavor in drinks, desserts and entrees as well. Available in most latin markets, you can buy it dried and make some fantastic infusions. Or to make some fun drinks, I recommend Monin’s Hibiscus flavored syrup; try a new twist on a flavored lemonade or Italian soda! Hibiscus flavor can also be a great accompaniment to savory dishes as well, check out my recipe below for a great crostini with brie and hibiscus flowers in syrup and chicken skewers.

For those of you who are unfamiliar with the Hibiscus flavor, when boiled down into a syrup it gives a sweet, rhubarb-raspberry flavor. The color is an inviting magenta that adds that chicness to any drink or dish.

One product I really like is Wild Hibiscus flowers in syrup. They are 100% natural from Australia and are super fun as a garnish to a drink or atop a cheesecake to make an elegant dessert, or even in a salad. Check out the Wild Hibiscus website for some more information about these beautiful and tasty treats. Telephone 800-499-8490 or email bubbles@wildhibiscus.com

Hibiscus is popping up in all kinds of products too, even in tequila! We just received a hot new product called Gran Centinario Roseangel. It is a respesado tequila aged in port barrels that are rubbed with hibiscus. This is only available in certain states at this time so be on the look out for it!

Hibiscus Rum Punch

Makes about 10 cups, enough for 12 to 14 servings

6 cups boiling water

1/2 cup dried hibiscus flowers

1 cup honey

2 cups white or spiced rum

1 cup fresh lime juice

1/2 teaspoon Angostura bitters (optional)

For garnishing

Lime wheels or edible flowers

In a medium nonreactive saucepan, bring the water to a boil and add the hibiscus flowers. Remove from heat and let steep for 10 minutes. Strain the hibiscus tea into a large heat-proof container or pitcher and discard the solids. Stir in the honey. Place in refrigerator to chill. When mixture is cold, stir in the rum, lime juice, and bitters, if using. The punch keeps, covered and refrigerated, for up to 4 days.

To serve, fill tall or old-fashioned glasses to the top with ice. Pour in about 3/4 cup (6 fluid ounces) of punch. Garnish as desired.

Recipe from Sips & Apps, © 2009 by Kathy Casey, reprinted by permission of Chronicle Book

Hibiscus, Warm Brie & Almond Crostini

Makes 20 to 24 pieces

1 jar (250g) Wild Hibiscus Flowers in Syrup

1 small (8-oz) wheel brie cheese

20 to 24 1/4-inch-thick diagonal slices baguette (about 1 baguette)

3/4 cup sliced almonds, with skin

Garnish: fresh thyme or snipped chives

Preheat oven to 450° F. Drain hibiscus flowers and reserve syrup. Cut each flower in half.

Cut the brie into 1/4-inch-thick slices sized to cover about three quarters of a baguette slice. Spread the almonds in a flat dish. Press the brie firmly onto the bread slices then, facedown, into the almonds. Place on a baking sheet. Bake until the brie is soft, bread is crispy, and nuts are lightly toasted, about 4 to 6 minutes. Top each one with a piece of hibiscus and drizzle lightly with the reserved syrup* as desired. Garnish with herbs. Serve immediately.

*To thicken the syrup, put it in a small saucepan and bring to a boil over high heat. Then reduce the heat to medium and cook until syrup is reduced by 1/3 or coats the back of a spoon. Syrup will thicken more as it cools.

Note: for a tasty variation try this recipe with Cambozola – a mild brie-like blue cheese.

Recipe by Kathy Casey for Wild Hibiscus ©2009

Grilled Chicken & Hibiscus Skewers with Sassy Ginger Dipping Sauce

Makes 4 skewers

1 jar (250g) Wild Hibiscus Flowers in Syrup

1 Tbsp. finely minced or grated fresh ginger

1/2 to 1 tsp. hot sauce

3 green onions (scallions)

1 to1 1/4 lb. boneless, skinless chicken breast, cut into 32 pieces

vegetable oil as needed

salt and pepper

4 metal skewers or 10″ heavy wood skewers soaked in water

Drain hibiscus flowers, reserving syrup in a small bowl.

To make the dipping sauce: Mix ginger and hot sauce into the reserved syrup.

Trim and cut each green onion into 4 pieces. Thread each skewer as follows: 2 pieces of chicken, 1 piece of green onion, then 1 hibiscus flower*; repeat twice; then finish with 2 pieces of chicken. Lightly brush skewers with oil and season to taste with salt and pepper.

Preheat grill to medium-high. Cook skewers until chicken is cooked through, about 4 to 5 minutes per side. Drizzle skewers with dipping sauce and serve extra on the side.

*Cut one flower in half if needed; jars contain approximately 11–12 flowers.

Recipe by Kathy Casey for Wild Hibiscus ©2009

There are seafood events happening all over the country this month, from right here in Seattle’s Ballard neighborhood, all the way down to the Big Easy.

This weekend I will be a judge in the 5th annual Great American Seafood Cook-Off, held in New Orleans, LA. The cook off features one entrant per state and I’ll be tasting their creations and casting my vote for the talented chef who will take the crown.  Day one will be action packed with all the chefs on stage as well as cooking demonstrations from guest chefs.  For the five finalists, day two holds another set of challenges as mystery ingredients are introduced and cook times are reduced as the chefs prepare a dish that the home cook can easily recreate.  I’ll be sure to keep you posted on the winning chef and recipe!

The following weekend you can head to Ballard and “Get Your Viking On.” Celebrate 35 years of sun, seafood and Scandinavian-ness at the Northwest’s favorite neighborhood summer festival, Ballard Seafood Fest.  It’s a time for salmon to sizzle, fire hoses to spray, beer and wine gardens to sooth, and entertainment to scintillate.  And as always, it’s a moment for Ballardians to pay homage to their culture and history, as well as to celebrate today’s history makers. An event that began in 1974 as a one-day salmon BBQ, has at age 35, grown to encompass nearly all of downtown Ballard. It now hosts scores of quality arts & crafts, a plethora of seafood vendors, a kid’s fun center, both a beer and wine garden, goofy trademark contests such as the lutefisk eating competition, and finally, three entertainment stages featuring the best of the Northwest and beyond. So set aside Saturday & Sunday, July 25 & 26 and come to Ballard to join in the festivities.

And for those that are heading out to summer beach cottages I’ve included my favorite recipe for all your shore booty – crab, mussels, clams and more in Beachfront Seafood Stew. Whether you make this stew for a dinner party or make the base ahead to take along to the beach to enjoy after a day of clamming and mussel-gathering, the dish calls our for a bottle crisp white wine such as a crisp Covey Run Pinot Grigio or if your a red wine drinker, a bottle of Columbia Syrah.

Beachfront Seafood Stew

Makes 4 to 6 servings

Base
1/4 cup olive oil
1 cup chopped white onion
1/2 cup chopped red bell pepper
1 tablespoon minced fresh garlic
1 cup thinly sliced mushrooms (about 5 ounces)
1 cup thinly sliced fennel bulb (about 1 small bulb)
1 1/2 teaspoons finely grated orange zest
1/2 cup dry white wine
2 cups clam juice
3 cups chopped ripe tomatoes or diced canned plum tomatoes with juice
Pinch of saffron threads (optional)
1 teaspoon salt
Dash of Tabasco sauce
1/2 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
Fresh-cracked black pepper
1 tablespoon minced fresh basil

Seafood
1/4 cup olive oil
12 ounces littleneck clams in the shell
8 ounces mussels, scrubbed and debearded
8 large shrimp, peeled and deveined
4 ounces sea scallops, halved
8 ounces boneless, skinless firm-fleshed fish, such as salmon, cod, or halibut, cut into 2-inch pieces
4 large or 6 small cooked red potatoes, quartered or halved, depending on size
1/4 cup Pernod liqueur (optional)

Fresh rosemary sprigs for garnishing

To prepare the base, heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, garlic, mushrooms, fennel, and orange zest. Cook, stirring often, for 4 to 5 minutes, or until tender.

Add the wine, clam juice, tomatoes, saffron, salt, Tabasco, rosemary, thyme, and pepper to taste. Turn the heat to high and bring the mixture to a low boil, then reduce the heat to low and simmer for 6 to 8 minutes. Remove from the heat, stir in the basil, and adjust the seasoning if necessary. If not using immediately, cool and refrigerate until needed. Reheat before proceeding.

To finish the stew, heat the oil in a large pot or Dutch oven over medium-high heat. Add the seafood. Lightly sauté for 30 seconds, turning the fish and scallop pieces as necessary. Add the potatoes and Pernod and cook 30 seconds more, then add the hot stew base.

Cover the pot and cook until the clams and mussels just open. (Take care not to overcook the seafood.) Immediately remove from the heat. Discard any clams or mussels that have not opened. Divide the fish and shellfish among individual large bowls, then ladle in the broth and vegetables. Serve immediately, garnished with rosemary sprigs.

Chef’s Note: Serve this with thick slices of crusty French bread for soaking up the juices.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.

G’day, fans of Kathy Casey.  My name is Keith Waldbauer.  I’m the new guy, her recently brought-on Associate Mixologist.  Really nice to meet you.  I’ll be contributing to this blog from time-to-time, and I thought it might be a good idea to take a minute to introduce myself and let you know not only who the heck I am, but, also, what we’re up to here at Liquid Kitchen.

I’ve been bartending in Seattle for several years now, most recently having helped open Barrio, the new Mexican restaurant/cocktail bar on Capital Hill.  Prior to that, I manned the bar at Union, the flagship restaurant in the Ethan Stowell empire.  Through that time, I’ve been featured in the Seattle Times, the Seattle Weekly, the Seattle Post Intelligencer, the Stranger and Imbibe Magazine.  Last year I was nominated for a Rising Star Mixologist Award from StarChefs.com.  The man I lost to, Jim Romdall, is the bar manager at the current bar I work at, Vessel.  Vessel, if you have not been, is widely considered to be one of the best cocktail lounges in Seattle, if not the world.  If you’re ever downtown and feeling thirsty, hit us up on 5th Avenue right next door to the Fifth Avenue Theatre…. we’re pretty good at scratching that itch.

So, okay, that’s me.  It’s nice to meet you.  Now that we’re all caught up,  let’s talk about what we’re up to at Liquid Kitchen.

It’s currently 9:15 a.m. in New Orleans, 7:15 a.m. in Seattle, and I’m sitting in the lobby of the Hotel Monteleone, epicenter for the Tales of the Cocktail event held here annually.  The people walking around me are the luminaries of our tiny little piece of the culinary world;  world-famous bartenders and bar impresarios, cocktail book writers, spirit representatives and enthusiasts.  In short, the entire galaxy of the world cocktail culture/revolution gathered together within a single hotel.  And Liquid Kitchen is smack dab in the middle of it.

So, while Kathy Casey, Cameo McRoberts and I wait for drinks at the understandably understaffed hotel bar (the world-famous Carousel Bar, home of the classic Vieux Carre cocktail, recipe to follow), we’ll be filing posts on at least 20 percent of the shenanigans, seminars and events.  If you were here with us, you’d know that 20 percent is a rather generous number… but let’s not get into that just yet.  Instead, let’s talk about the events and seminars we’re partaking in.

Yesterday, actually, was a busy day for us.  Kathy was an integral part of two panels, one regarding managing the rising costs of goods, the other involving beverage consultation.  Kathy is, as you know, uniquely qualified to speak on these topics.  Her background as both chef and bartending consultant gave the audience a perspective unlike anybody else here at the conference and she was magnificent.  Outside of the conference, Kathy, Cameo and I have eaten very very well;  it’s New Orleans, after all.  Yesterday was lunch at the world famous Napolean House with muffulettas and Pimm’s Cups.  Dinner last night should be its own epic blog posting, but let’s just say I’ve been looking forward to returning to Cochon for a year now and it DID NOT disappoint.  We were accompanied by Liza Zimmerman of Cheers magazine and her wonderful and hilarious posse. 

The week ahead has days chock-full of events and laughter and good times just like yesterday.  I love this time of year.  Keep track of us on Kathy’s Twitter if you get a chance…. it’s not quite like being here, but it’s close enough.

As promised, the recipe for the Vieux Carre cocktail, invented here at the Hotel Monteleone by a bartender named Walter Bergeron sometime in the 1930’s.  It has all the hallmarks of New Orleans and, chances are, if you mix one RIGHT NOW, Kathy, Cameo and I will be sampling one at the same moment in New Orleans.

The Vieux Carre Cocktail
3/4 oz rye
3/4 oz cognac
3/4 oz sweet vermouth
1/4 oz Benedictine
dash Angostura bitters
dash Peychauds bitters

Stir in a mixing glass with ice, strain into your best old-fashioned glass with fresh ice, then zest and garnish with a lemon twist.  And, finally, raise your glass in the direction of New Orleans.  If you do it right now, Kathy, Cameo and I will likely be raising our own glasses in the direction of Seattle.

– Keith

With the 4th of July right around the corner and picnics and parties to attend everyone is scrambling for a great recipes for pot-luck and party “bring-a-longs”.

Side dishes and salads rule for this kind of thing…from potato salads, macaroni and pasta salads, bread salads… to great planks of zucchini and onions charred on the grill. Just serve up some grilled steaks, portabellas, sausages, chicken, fish or shrimp – ask friends and family to bring the sides and – viola! – instant outdoor party. Add in some shortcake topped with fresh berries (or berries and fresh apricots if you like to mix things up a bit!) and some whipped cream and you have yourself a delicious holiday weekend get-together.

I’ve included in this weeks recipes an “Old School”  Picnic Pasta Salad that is quick and easy and still a crowd pleaser for those traditionalists.  Potato Salad gets a quick re make in my recipe for Pesto Smashed Potato Salad . For the more “gourmet crowd” Then there’s a recipe for my Turkish Tabouli – great with the addition of pistachios and dried apricots and is terrific served up with grilled shrimp or spiced chicken.

Check out my recipes below for some fun ideas for easy potluck sides, perfect for this festive, sparkling and happy holiday!  Pack a picnic and enjoy the fireworks!

“Old School” Picnic Pasta Salad

Always popular pasta salads are best mixed together just far enough in advance so the flavors meld but still stay bright and fresh.

Makes 8 – 10 servings

8 oz dry, small shell pasta
3 Tbsp mayonnaise
1/2 cup high-quality Italian salad dressing
2 cloves garlic, finely minced
1/2 tsp black pepper
1/4 cup chopped parsley
1 cup shredded cheddar cheese
3/4 cup frozen peas, defrosted
1/3 cup small-diced red onion
1 can (2.25 oz) sliced black olives, drained well
1 lb Campari® Cocktail Tomatoes, diced or 1 1/2 halved cherry or grape tomatoes

Cook pasta according to package directions, rinse and drain well.

In a large bowl whisk together the mayonnaise, dressing, garlic and pepper. Gently mix with pasta and remaining ingredients.

Created for Sunset Produce Company by Kathy Casey

Pesto Smashed Potato Salad

Makes 12 or more servings

2 tablespoons minced fresh garlic
1 tablespoon Dijon mustard
1/2 cup minced sweet white onion
1/2 cup olive oil
1/2 cup basil pesto, homemade or purchased
1/4 cup cider vinegar
1 tablespoon kosher salt
1 1/2 teaspoons coarse-ground black pepper

2 1/2 pounds small Yukon Gold potatoes or other fun, local small potatoes found at farmers markets, such as marble potatoes, fingerlings or baby pinks
1/2 cup tiny-diced red bell pepper
1/4 cup chopped Italian parsley
2 tablespoons chopped fresh basil

In a large bowl, whisk together the garlic, mustard, onion, oil, pesto, vinegar, salt and pepper to make the dressing; set aside while continuing with recipe.

Wash potatoes, then steam, whole, till very tender—be sure they are cooked all the way through. Potatoes should take about 17 minutes for small Yukons but time will depend upon size.

When potatoes are cooked, immediately drain, and add potatoes to the bowl of dressing. With a large spoon, lightly mash potatoes—not like mashed potatoes but more to break them up into chunks; the goal is to lightly smash/break open the potatoes. Then add bell pepper, parsley and basil. Fold potatoes into dressing with a large rubber spatula to coat all pieces.

This salad is great served warm or at room temperature. You can make salad the day or morning before serving and then refrigerate. If making ahead, remove from refrigerator 1 hour before serving to bring to room temperature.

Recipe © 2009 by Kathy Casey Food Studios®

Turkish Tabbouleh Salad with Dried Apricots & Pistachios
Makes 8 cups

1 3/4 cups boiling water
2 teaspoons kosher salt (divided)
1 1/2 cups bulgur wheat
6 tablespoons fresh lemon juice
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
3 roma tomatoes, diced 1/2 inch
4 green onions, thinly sliced
3/4 cup coarsely chopped dried apricots
3/4 cup shelled pistachios, lightly toasted
1 can (15 1/2 ounces) garbanzo beans, drained
1/4 cup tiny-diced sweet white onion
1/4 cup chopped fresh mint
1/2 cup coarsely chopped flat leaf parsley
1/2 cup coarsely chopped cilantro

In a medium saucepan over high heat, bring water and 1 teaspoon of the salt to a boil, then immediately stir in the bulgur wheat and remove from the heat. Cover and let sit for 1 hour or until all the water has been soaked up.

Uncover and let cool.

In a large bowl, mix together remaining 1 teaspoon of salt, lemon juice, black pepper and olive oil. Then add remaining ingredients and cooled bulgur. Mix together well, until all ingredients are coated with dressing.
Recipe © 2009 by Kathy Casey Food Studios®

Photo credited to E. Jane Armstrong, from Kathy Casey’s Northwest Table, Chronicle Books

This week we welcome the first of this summer’s local cherries at the farmer’s markets and grocery stores. We have a cherry tree behind the Food Studios here in Ballard and all of a sudden it was crammed with deliciously ripe cherries! With the wonderful weather the Northwest has been having they seemed to have just ripened overnight!  At the produce stand you’ll generally see all the dark sweet cherries labeled as Bing cherries, which many consider the benchmark favorite, although other varieties, such as Chelan, Lambert, or Van may be mixed in. And then of course there are the light, sweet, Queen Annes and big, blushing Rainiers.

I have been known to just eat a big bowl of cherries for dinner. Once in awhile you just need to gorge yourself, and why not on something juicy, delicious and healthy! Cherries are low fat, sodium free and a great source of fiber and vitamin C. One cup of cherries has only 90 calories–that’s about 5 calories each.

The one drawback to cooking with cherries is getting the seeds out, and this can sometimes be the pits! The best way to accomplish this task if you are pitting a lot of cherries is to get a large volume pitter. I like the one they have at Sur la Table. It clamps easily onto the side of a picnic table–outdoors is the ideal place to do this messy chore. You stem the cherries, then load up the hopper and start punching the plunger down like mad. The only hitch is that by the time you are finished you are usually freckled with pink dots! So wear an old shirt–cherry stains are hard to get out.
Frozen cherries make fun ice cubes for cold summer drinks. Just wash, dry and freeze the whole fruit. Or you can pit them, place each one in an ice cube tray compartment, then fill with water (or lemonade!) and freeze. Or the drink itself can feature the rosy globes. Try my Cherry Mojitos for a Crowd, it’s unbelievably good!

Cherries also show up in the main course—I love a fresh cherry salsa on grilled salmon – or, for an easy entree, try my Almond Chicken with Sassy Bing Cherry Salsa. You quickly sauté the chicken, then let the oven finish cooking it while you toss a big green salad. Deglaze the pan with a little wine, and you’re all done.

Have a cherrilicious summer!

Almond Chicken with Sassy Bing Cherry Salsa

Makes 4 servings

2 tablespoons flour
1 1/2 teaspoons salt
2 teaspoons ground coriander
1/4 teaspoon cayenne pepper
4 large boneless, skinless chicken breast halves
2 tablespoons butter
1/2 cup (2 ounces) sliced almonds
1/4 cup dry white wine
Sassy Bing Cherry Salsa (recipe follows)
Cilantro sprigs for garnishing

Preheat an oven to 375°F.

In a shallow bowl, mix the flour, salt, coriander, and cayenne. Dredge the chicken breasts in the flour mixture, shaking off the excess. Set aside.

In a large, ovenproof nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Brown the chicken lightly on each side for about 1 minute. Lay the chicken in the pan, sprinkle with the almonds, and place the pan in the oven. Cook the chicken until the juices run clear, about 6 to 10 minutes, depending on the thickness of the meat. Transfer the chicken and almonds to a warm platter and keep warm. (Reserve the pan for next step.)

Return the pan to medium-high heat, add the wine, and bring to a simmer, stirring to scrape up all the browned bits in the pan. Add the remaining 1 tablespoon butter and whisk until slightly reduced and thickened.

Spoon the sauce over the chicken and top with the cherry salsa. Garnish with cilantro sprigs.

Sassy Bing Cherry Salsa

Makes about 2 cups

2 cups pitted sliced Bing cherries (about 1 pound)
2 tablespoons seasoned rice vinegar
1/4 cup minced Walla Walla Sweet onion or other sweet white onion
1 tablespoon finely chopped fresh cilantro
1 1/2 teaspoons very finely minced peeled fresh ginger
1/4 to 1/2 teaspoon red pepper flakes (depending on how spicy you like it)

In a small bowl, gently mix all the ingredients. The salsa is best if made right before serving but can be made up to 2 hours in advance.
Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.

Cherry Mojitos for a Crowd

Makes about 10 servings

1 bunch fresh mint (about 1 1/2 cups sprigs)
3 cups Bacardi Limón rum
2 cups sugar
2 cups fresh lime juice
1/4 cup clear cherry liqueur, such as Maraska maraschino
3 cups pitted fresh sweet cherries (about 1 1/2 pounds)
Loads of ice for serving
Two 10-ounce bottles soda water

Garnishes
Fresh mint sprigs
Fresh cherries on the stem

In a large nonreactive container, such as a glass pitcher, combine the mint, rum, sugar, lime juice, liqueur, and pitted cherries. Stir well to dissolve the sugar. Cover and refrigerate overnight.

For each serving, fill a large rocks glass or tumbler with ice and measure in 6 ounces (3/4 cup) of the rum mixture (I like to use a ladle to do this), being sure to get some of the cherries into each glass. Top with 2 ounces (1/4 cup) of soda. Stir, then garnish with a mint sprig and a cherry.

Chef’s Note: You can make the cherry-rum mixture up to 3 days in advance and keep it refrigerated—the flavors will just get better and better.
Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.

To listen to the KOMO Dishing segment online, click here!

Everyone loves a good BBQ. And we know that men flock to stoke the coals and flip the fare — definitely a guy thing! Whether it’s hotdogs, hamburgers, salmon, chicken or veggies, on warm summer nights everything tastes better cooked on the grill.

So for you’re favorite Dad there is a new book, Dad’s Awesome Grilling Book, by Bob Sloan — just in time for Father’s Day. And I have included a recipe below for Grilled Corn with Chipotle Butter.

Let’s face it, in the summertime, the last thing you want to worry about is spending a lot of time inside cooking dinner. Firing up the grill is a great way to get outdoors and get everyone fed in a matter of minutes!

A great meal from the grill can be as simple as having a great marinade or a great rub. Choose your protein, an array or whatever your pleasure, be it meat, fowl or vegetable, and marinate or season up your entrée choice. Throw on some asparagus spears, corn on the cob or zucchini and you have a quick and easy meal.

Sometimes I like to start with slices of rustic bread, grilled till toasty and then rubbed with a garlic clove. Top with chopped ripe tomatoes drizzled with EVOO and some sea salt – sprinkle with a little chopped basil,  oregano , a sprinkle of fresh grated parm.

Moving on to the main dish I’ve got a recipe for Balsamic, Honey & Thyme Marinade which is good on just about anything. And if you want to grill up your dinner even faster, my Dish D’Lish French Seasoning Salt is great on a fat steak. Or try my Cha Cha Chipotle Lime Seasoning on chicken breasts –- grilled up and then topped with some fresh tomato pico and some grilled corn. Voila! instant dinner!

If cooking with a marinade or rub that contains sugar, be sure to grill on medium-low heat to prevent burning; honey or sugar can scorch on high heat.

Then finish off your quick summer meal with a big bowl of fresh local berries … maybe with a little ice cream, too. Or if the grill is still hot – try out my recipe for Grilled Banana Sundae with Caramel. Simplicity never tasted so good!

Happy Grilling!

Kathy’s Balsamic Honey & Thyme Marinade

Makes 2/3 cup

1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup olive oil
2 tsp salt
2 Tbsp minced fresh thyme
3/4 tsp coarse-cracked black pepper
pinch of red chili flakes if you like a little heat

Mix marinade ingredients in a zip-top plastic bag. Add food, and marinate, refrigerated, for 30 minutes or longer.

This amount is enough to marinate 8 chicken breast halves, salmon fillets, or jumbo portobello mushrooms, or 2 to 3 pounds pork tenderloin. Grill food on medium-low heat to prevent the sweet marinade from burning.

Copyright © 2009, Kathy Casey Food Studios®

Roasted Corn with Chipotle Butter
From Dad’s Awesome Grilling Book, by Bob Sloan – Chronicle Books

Makes 6 ears

1/2 cup butter (1 stick), softened
2 chipotle chiles in adobo, seeds removed and finely chopped
1 tsp minced garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
6 ears corn, husked

In a small bowl, use a fork to mash together the butter, chipotles, garlic, salt and pepper until just combined. Transfer the mixture to a 12-inch piece of plastic wrap and use the wrap to roll the butter mixture into a log roughly the size of the original stick of butter. Place the butter in the refrigerator until ready to use.

Grill the corn over medium-high heat for 10 to 12 minutes, turning frequently as the bottoms begin to turn a golden brown.Serve immediately, with the chipotle butter on the side.

Grilled Banana Sundaes with Caramel Sauce
Makes 4 servings

4 bamboo chopsticks or 10-inch bamboo skewers
2 large ripe but firm bananas
vegetable oil, as needed
1 pint tropical-flavor ice cream (I served both Häagen- Dazs pineapple coconut and mango ice creams)
high-quality caramel sauce – as needed or sub chocolate sauce
sweetened whipped cream (optional)
sundae goodies and garnishes: chopped fresh pineapple, sliced kumquats if in season, Trader Joe’s Dark Roasted Pistachio Toffee, edible flowers or toasted coconut

Soak chopsticks or skewers in water for 10 to 15 minutes. Peel bananas and cut each crosswise into 2 pieces. Carefully thread each piece lengthwise onto a skewer. Lightly brush bananas with vegetable oil on each side.

On a preheated, medium-high to high grill, cook bananas for about 12 minutes total, turning with a spatula every 4 minutes or so, to get caramelized grill marks on them. Bananas should be nice and soft when cooked.

Serve atop scoops of ice cream in large bowls. Let guests finish topping their sundaes with sauces, whipped cream, fruit, toffee and garnishes.

©2009 by Kathy Casey Food Studios®